Wednesday, October 26, 2011

I’m not sure when or where I started reheating leftover pizza using this stovetop method, but it’s one of my favorite kitchen shortcuts of all time. By the way, since I don’t remember learning this from anyone, I’ll assume I invented it.

So, if you’ve been actually been doing this for years, and know many others who do the same, please keep it to yourself, and just let me have my moment.

There are so many advantages to using this method. There’s no insufferable wait for an oven to preheat (10 minutes in real time is 45 minutes in “I have the munchies” time); you don’t waste all that extra energy (you’re welcome, Planet Earth); and most important of all, you get perfectly crisp crust. In fact, you’ll get a crust that’s hotter and crispier than it was when it was first served.

Of course some of you will go to the old toaster oven card, and while that does work just as fast as this method, it does not give you the same quality of crispy crust. Besides, many of us haven’t seen a toaster oven since college [insert hilarious dorm room cooking anecdote here].

Not only do I use this method for reheating day-old pizza, but also for crisping up pizza that was just delivered. Because the pie steams in the box, even the best pizzerias, with the fastest delivery systems, can’t bring you a pizza with the same texture as one fresh out of their ovens. Now, using this method, you can take care of that yourself. Enjoy!

48 comments:

omg chef John, I'm always drooling over your great recipes.You have such a great taste!Congratulations man :)btw I was on facebook and I saw that Mozilla Firefox... well it's better if you see what I'm talking about.https://www.facebook.com/Firefox/posts/10150891990920022

Chef John, This is your moment in the sun! I have never used the foil cap. Brilliant. Today I am again making your Mushroom Burgers.Microve pizza is a mess in my mind. Thanks for all the months of great guidance. Best wishes, Terra in Colorado (9,700 feet in elevation.)

....trying so hard to just let you have your day as the "inventor" of this technique. I discovered this method as a teen when the power went out and I had to rely on the gas stovetop to reheat some Domino's. Regardless of when I first used this method, I must say, the foil cover blew my previous stovetop reheat technique out of the water!

So coming from a graphics person, with food secondary, that gaussian blur is like gouging my eyes out. I really love your blog. Seriously. I make my girlfriend watch your videos with me. Just, the fauxkeh.

Mmm, cold pizza, or as I was told to call it when I was kid, "toast with the works!" My girlfriend, however, is of the reheated pizza mind. She used to use the microwave, which makes me cringe. I use the oven if the need arises. I will DEFINITELY try the stove top next time.

BTW, depending on where you get your pizza, cold pizza can be worse. I have a place near me that makes a special crust that isn't very good cold, but wonderful warmed in the oven! As any pizza aficionado worth their salt knows, it's all about the crust :-)-Pyrofish

To those of you who like cold pizza, my advice is to EAT IT COLD! Obviously this post wasn't meant for you. To those of you who already do this, do your own blog if you want to take credit. I obviously didn't get enough sleep last night--I'm a tad grouchy.

jackie

PS My husband refuses to do anything but put it in a microwave. Some people are simply sick. But I still love him---go figure!

OMG. I just did this, and all I gotta say is, I'm converted. I used to use the toaster oven. I was happy with that, but this. This. This is elevated cuisine. What an excellent trick. Your crust will never be this crispy in the toaster oven, I promise. Thanks!

I should clarify that my comment was to try and bust Chef John at the pop-culture reference, which I think he's done a better job with in past videos... don't think that came across now that I've read it back.

It never crossed my mind to reheat pizza this way since I have a microwave with a grill. But I tried the pan method last night and must say that even my "unbelieving" husband was very satisfied with the results. The first piece was a bit charred but reheating the second piece I turned down the heat to medium and it came out perfectly.

I've always used this method and I honestly think that reheated pizza is waaay better than fresh pizza! If I could have my way, I'd let freshly baked pizza cool down and I would then reheat it on a frying pan on low heat, with some oil :)

Thanks Chef John. As usual, I enjoyed your video. I watch one or two when I have a few spare minutes... sometimes I learn something new, sometimes I don't but I always smile at least once during! To the people with nothing better to do than to criticize , this is a video that shows an alternative method for reheating a few slices of pizza, why all the negativity?? Relax and instead of looking for things and/or people to put down, take a few minute to learn and understand the difference between constructive and destructive criticism. Please. salt lake city alimony

OMG! Chef John that was amazing, thank-you for that technique. I live in Italy and brought home pizza last night. This afternoon I tried re-heating it on the stovetop and it was better than fresh out of the brick oven in the restaurant.

I have used this method for years and my kids thought I was crazy (husband included). THEN, one day my kid tried a piece of leftover of mine and was converted. Now, I have to wait my turn for the pan. The nerve! Jeeezzz...I should never have let him have my leftover!

Saw this blog about a week ago. Tonight I brought home a nice pizza that was soggy in the middle. I fired up the cast iron pan and in a matter of moments, I had super deluxe crispy crust. Thank you Chef John, thank you, thank you. I don't know why I never thought of it before. All these years...